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Cranberry Condiments for Thanksgiving

 
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Jellied Cranberry Sauce

Food and Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill,
1996, American Express Publishing Corp.

“Homemade cranberry sauce has a fresh, tart flavor. It’s so easy
to make, you may never go back to store-bought.”

Makes about 3 cups

2 1/4 cups water
One 12-ounce package fresh
cranberries (about 3 cups)
1 1/2 cups sugar
1/8 teaspoon salt

1. In a medium saucepan, bring the water to a boil. Add the cranberries
and boil over moderately high heat, stirring occasionally, for 20 minutes.
2. Purée the cranberries in a food processor and strain. Return the purée
to the pan and cook over low heat, stirring frequently, for 3 minutes.
Add the sugar and salt and cook until the sugar dissolves, about
2 minutes. Transfer to a bowl, let cool, and refrigerate until gelled.
- Marion Cunningham

Make it ahead: You can prepare the sauce 1 week in advance. Keep
refrigerated until ready to use.

Cranberry Sauce
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One 12-ounce package fresh cranberries,
picked over and washed
1 cup sugar
1 cup liquid (red wine, water, or cranberry juice)

Combine the cranberries, sugar, and liquid in a saucepan. Bring to
a boil over medium heat. Lower heat and cook until syrupy, about
20 minutes. Pour into a mold, strained or with whole berries, and
refrigerate until set.

Cranberry Pear Relish
(Sheila Lukins)

4 cups (about 1 pound) fresh
cranberries, picked over
2 cups sugar
1 cup fresh orange juice
1 tablespoon finely grated orange zest
2 slightly underripe pears, cored,
peeled and cut into 1/3-inch dice

1. Combine all of the ingredients in a heavy saucepan and stir well.
Place the pan over medium heat and boil until the berries pop
open, about 10 minutes.
2. Skim the foam off the surface with a metal spoon and let the relish
cool to room temperature. Refrigerate, covered, for up to 2 months.

Pear and Cranberry Chutney
Mauny Kaseburg

“This is a great way to use up those fast-ripening pears as they
start to fall off the tree. It also makes a great hostess gift if
you're spending Thanksgiving at someone else's house.”

Makes 7 cups.

2 cups sugar
2 cups pear vinegar, available at specialty food stores
2 tablespoons whole mustard seed
1/2 teaspoon cayenne
1 tablespoon salt
1 lemon, juice and grated zest
2 cloves garlic, crushed and peeled
1/2 cup diced crystallized ginger
4 pounds Bartlett pears (not overripe),
peeled, cored, and sliced
1 pound Golden Delicious or Granny Smith apples,
peeled, cored, and sliced
1 cup sliced yellow onion
1 1/2 cups dried cranberries

Combine sugar, vinegar, spices, salt, lemon juice, garlic, and ginger in saucepan and bring to boil. Cook 5 minutes and remove from heat.
Combine pears, apples, onions, and cranberries in large bowl. Pour on
liquid, cover, and place in refrigerator overnight. Next day, pour into
large kettle and simmer 2 hours or until nicely thickened.
Allow to cool, then serve immediately. You can also store chutney up
to 2 weeks in refrigerator, covered, or place in sterilized jars and follow
traditional instructions on canning with water bath.
Serve as condiment with turkey, pork, or lamb. This is also lovely served
on smoked turkey sandwiches, or with vegetarian curry rice dishes.
Copyright © 1998 Mauny Kaseburg. All rights reserved

 
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